Archive | September, 2012

Recipe of the day:Salmon with lemon pesto crust

24 Sep

Create a special salmon dish out of just four ingredients , Serves 2

Ingredients & method

2 skinless salmon fillets

a handful of white breadcrumbs , mixed with a little lemon zest and 2 tbsp of my homemade pesto

lemon wedges, to serve

200g broccoli , steamed for 4 minutes and dressed with a little olive oil and lemon juice to serve

.Heat the oven to 220C/fan 200C/gas 7. Press the breadcrumb mix all over the top of the salmon fillets.

 Bake for 10-12 minutes until the crust is turning golden and the salmon is just cooked.

 Serve with the broccoli and lemon wedges.

Mail or phone or info and pricing of the Homemade pesto

Mackerel with my Chargrilled paprika sauce

17 Sep

My chargrilled paprika sauce is not only for meat and pasta , how about fish , I pan fried this super fresh mackerel and served with new potatoes mixed with watercress, tomato and spring onions , the paprika sauce compliments this  oil rich fish and adds an extra dimension to the vegetables.

Sun-Blush Tomato, Feta and Basil Bruschetta

12 Sep

Sun-Blush Tomato, Feta and Basil Bruschetta


A crusty slice of baguette or chibatta topped with a pungent and robust homemade Sun-blush Tomatotapenade. Such simple ingredients melting together to make one mouthwatering bite.

Sun-Blush Tomato Tapenade – 

  • 250gr  sun-blush tomatoes
  • 3 tablespoons finely chopped red bell pepper
  • 5 cloves garlic, finely chopped
  • 170gr feta cheese
  • 2 tablespoons dried basil (or 6 tablespoons fresh)
  • 1/2 teaspoon pepper
  • 2 teaspoons balsamic vinegar
  1. Remove the tomatoes from oil (reserving 150ml oil) and chop finely.
  2. Stir together tomatoes, 150ml reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
  3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 60cm baguette or chibatta

Sun-dried Tomato, Feta and Basil Bruschetta

  • 1-60cm baguette or chibatta
  • olive oil, to drizzle
  • sun-blush tapenade
  1. sun-dried tomato tapenade
  2. Slice the baguette/chibatta into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
  3. Bake at 170ºc for 6 minutes. Serve immediately.

Serves: 4

Recipe of the day: Spinach and Homemade Sun-Blush Tomato Pasta

11 Sep

A simple Sicilian-style pasta dish using my sun-blush tomatoes.


  • 12 sun-blush tomatoes
  • 224 g uncooked penne pasta
  • 15 g pine nuts
  • 15 ml leftover  oil from the sun-blush tomatoes
  • 0.8 g crushed chilli flakes
  • 1 clove garlic, minced
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
  • 20 g grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  2. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  3. Heat the leftover sun-blush oil and chili flakes in a pan over medium heat and sauté the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  4. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with freshParmesan cheese.

Recipe of the day

5 Sep

Pesto Stuffed Chicken Wrapped In Prosciutto With Pesto Cream Image

This is a great use  for my homemade  pesto. The pesto helps keep the chicken breast tender and moist. This dish is an easy and impressive main course for a dinner party , or just a night in with the family.

Serves 4


My homemade pesto (call or mail for pricing and info)

4 chicken skinless breasts

18 slices prosciutto

2.5 tablespoons Dijon mustard


150 ml cream

pine nuts to garnish


1. Preheat the oven to 190c. Lay and overlap 3 slices of prosciutto on a clean work surface.

2. Place a chicken breast on one end of the prosciutto square. Using a sharp knife create a pocket in the side of the chicken breast. Spoon some of the pesto into the slit.

3. Spoon some of the dijon mustard on the top of the chicken breast and spread it evenly. Sprinkle black pepper on top of the dijon mustard.

4. Wrap the prosciutto around the chicken breast. Place the chicken breast on a baking sheet, seam side down. Repeat for remaining chicken breasts.

5. Bake chicken breasts until they are cooked through and golden brown; about 20 minutes. Let the chicken rest for 5 minutes before serving.

6. Combine the chicken pan juices and 2 tablespoons of the pesto in a saucepan over medium heat. Cook for 1 minute.

7. Add the cream and bring the sauce to boil. Reduce the heat and let the sauce simmer. Cook until the sauce is reduced by half. Add salt and pepper to taste.

8. To serve the chicken, slice each breast into 2cm medallions. Transfer to a plate and top with the pesto cream sauce. Sprinkle the top with pine nuts

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